Chicken Katsu – Japanese Chicken Cutlets

Chicken Katsu - Japansese Chicken Cutlets

I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

Ingredients
  

For the Chicken

  • 2 chicken breasts, boneless and skinless
  • salt and pepper, to taste
  • 4 slices Mozzarella Cheese, optional
  • 1/2 cup all purpose flour
  • 3 eggs, beaten
  • 3 cups panko breadcrumbs
  • cooking oil, for frying

For the Curry

  • 1 tablespoon olive oil
  • 1/2 onion, sliced
  • 2 medium potatoes, cubed
  • 1 medium carrot, diced
  • 3 cups water
  • 1/3 cup Japanese Curry paste
  • cooked rice, for serving

Instructions
 

  • Slice each chicken breast in half horizontally so you have 4 pieces. Season the chicken on both sides with salt and pepper. Set aside.
  • In a pot, heat the tablespoon of oil cook the onion until soft, then add the potatoes and carrot, cook for about 1 minute then add the water and bring to a boil then reduce to a simmer and let cook for about 10 minutes.
  • Add the curry paste to the pot and stir to dissolve and cook for another 10 minutes on a low simmer then remove from heat.
  • To cook the chicken, you can use a deep fryer or a heavy skillet with about 1/2 inch of oil, heated to about 180 C, hot but not smoking. Set out 3 shallow dishes, first one for the flour, second one for the beaten eggs, third one for the panko.
  • While the oil is heating, 1. coat the chicken with flour and shake off the excess. 2. dip the chicken into the beaten egg. 3. roll the chicken in the panko. 4. dip in the egg again. 5. roll in the panko again, 6. set aside. When the oil is hot, fry until golden brown and remove and set on paper towels to drain. Optional, top each piece of chicken as soon as you take it from the hot oil with a slice of cheese.
  • To assemble this dish, the common way is to put rice on one side of each dish, then take a piece of chicken and slice into 1/2 slices, then pick all of that up with a spatula and place this on top of the rice at a bit of an angle, lower towards the empty side of the dish, then take a scoop or two of curry and pour over half of the chicken then the rest in the open part of the dish. Serve.

Notes

I cannot price this until I actually make it, and get the curry. I will say fair value for now and will update when I prepare this.
Here is the pork cutlet Tonkatsu version.
Adapted from an internet recipe.

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